BLT with Bacon Aioli

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 250°. Place garlic and olive oil in a small ovenproof saucepan, adding more oil as needed until cloves are submerged. Cover; bake until garlic is golden and tender, 1 hour to 1 hour, 30 minutes. Remove from oven. Let garlic confit cool, uncovered, 30 minutes.

Step 2

2. Remove 3 cooled garlic cloves from oil, and place in a food processor. Add tomato paste and egg yolk; pulse until smooth, about 5 pulses. Pour canola oil and 6 tablespoons oil from garlic confit into a liquid measuring cup. With food processor running, gradually pour oil mixture in 2 batches through food chute; scrape down sides and bottom of bowl after each addition. Process until mixture resembles the consistency of mayonnaise, 2 to 3 minutes, adding 1 tablespoon of water at a time if mixture is too thick.

Step 3

Transfer aioli to a medium bowl.

Step 4

3. Finely chop 1 bacon slice; add chopped bacon, basil and ¼ teaspoon salt to aioli in bowl, stirring until combined.

Step 5

4. Spread each piece of toasted bread with 1 tablespoon aioli. Top 2 bread slices each evenly with lettuce and tomato slices. Season tomatoes with pepper and ¼ teaspoon salt. Top with 4 bacon slices each. Cover with remaining 2 bread slices; serve.